lotus scroll recipe

How to Make Lotus Rolls: A Complete Guide

Lotus rolls, delicate and fluffy steamed buns with a soft, lotus-like appearance, are a beloved dim sum treat. Mastering their preparation involves three key steps: dough making, shaping, and steaming.

First, prepare the dough. Mix 500g all-purpose flour with 5g yeast and 50g sugar. Gradually add 250ml warm water (about 40°C) and knead into a smooth, elastic dough. Let it rest in a greased bowl, covered with a damp cloth, for 1 hour until doubled in size.

Next, shape the rolls. Punch down the dough and divide it into 12 equal portions. Roll each portion into a 15cm-long rope. Starting from one end, coil the rope tightly into a spiral, tucking the end underneath. Place the rolls on parchment-lined steamer trays, leaving space for expansion. Cover and let them proof for 20 minutes until slightly puffy.

Finally, steam the rolls. Bring a wok or steamer to high heat. Steam the rolls for 12-15 minutes, ensuring the lid is tightly sealed to prevent dripping. Turn off the heat and let them rest for 5 minutes before uncovering to avoid shrinking.

For extra flavor, brush the cooled rolls with a honey glaze or sprinkle with sesame seeds. Serve warm as a breakfast snack or dim sum delight. With practice, you’ll achieve bakery-perfect lotus rolls every time!